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Smoky Collard Greens with chicken

This recipe is for all children. They can soak their bred in to the juice from collards. Also good addition to the dish is chicken meat.

4 servings

4 heaping cups chopped collard greens, washed

1 tablespoon extra-virgin olive oil

1 small yellow onion, chopped

1 clove garlic, minced

4 cups chicken stock (store-bought or homemade—see the recipe in this chapter)

¼ teaspoon smoked paprika kosher salt, to taste Ground black pepper, to taste

1 Savory Cornbread Pancake


  1. All of the ingredients except pancake need to be combined in a large pot. Then cook them over medium heat until the collards are tender and bright green, about 20–25 minutes.
  2. Add Ѕ cup cooked collards to a small bowl. Use your fingers to mash the cornbread pancake into the collards until combined. Fluff with a fork. Serve immediately. Refrigerate any leftover collards for up to 3 days.